Our philosophy is simple: to share our passion for hand-made cheeses with as many people as possible. To that end, we will have about 30 cheeses from all over the world on our menu every day.
The choices range from the familiar to the obscure; from mild to strong (and on to super, duper, crazy, stinky); from fresh to washed to blue. And because not every cheese goes with quince paste, we take pains to pair each cheese with its perfect house-made condiment.
It doesn't stop with cheese, though. Our menu of shareable dishes will satisfy any palate. And with a plethora of wines on our list, many of them unusual varietals from obscure regions, your geeking out doesn't need to be limited to the cheese.
Want to Know Our Secrets to Composing a Great Cheese Plate?
So does Casellula's owner, Brian Keyser. He, along with co-author Leigh Friend, has compiled a new book not just about cheese, but the art of pairing cheese with its perfect accompaniment. Along with chapters explaining the fundamentals of cheese, Composing the Cheese Plate is rife with 70 recipes for condiments (think pink pepper pickled rhubarb and anise meringue) that will change the way you eat cheese.
Composing the Cheese Plate hits bookstores everywhere September 13th. Stop in Casellula @ Alphabet City later this month and get your copy signed by the author!